Soak lima beans for 4 hours or overnight. Rinse and cook until tender under a low simmer.

Thinly slice the onions into half moons. Slice garlic thinly.

Heat a glug of olive oil in a large skillet. Add chili flakes and toast for just a moment until the oil takes on color. Add the yellow onion and sweat until soft and clear, not browned.

Add the garlic and cooked lima beans. Stir to incorporate. Salt to taste.

Add white wine and cover the skillet to let the flavors mix for just a minute. Remove the kale stems and tear leaves into 2 inch strips. Add to the skillet and heat until wilted. Salt again to taste.

Serve warm with crusty bread.